This strawberry rhubarb crumble is my personal way to kick-start the warmer season. The fruity filling is wonderfully fresh and light thanks to a squeeze of lime juice, while the crispy topping bakes golden brown in the oven. Served warm with a scoop of creamy vanilla ice cream, it's a feel-good dessert – uncomplicated, quick to make, and simply delicious.
After the long, dark winter months, I yearn every year for the first delicate signs of spring – the rays of sunshine on my skin, birdsong in the morning, and fresh ingredients in the kitchen. When the first local rhubarb stalks and then strawberries finally appear, it's a true moment of joy for me. The sweet, red berries and the tart, fresh rhubarb are a perfect match – a combination that simply tastes like spring.
It reminds me how beautiful it is to savor the moment. Because that's exactly what spring means to me: celebrating the little things that lighten the heart.
The inspiration for this recipe was this Strawberry Rhubarb Crumble by simplybaking.de . However, I adjusted the portion size and used our family recipe for the streusels.
There's a trick to getting crispy crumbles on cakes or crumbles every time! The secret is ground nuts! You can add ground almonds or hazelnuts to the streusel dough. The nuts are guaranteed to give them a crispy finish!
Additionally, cookie dough or shortcrust pastry, and therefore also streusel dough, should always be used as cool as possible. Ideally, you should take it out of the refrigerator and put it straight into the oven.
Falls du jetzt Lust auf weitere Desserts und Leckereien zum Genießen bekommen hast, kannst du auf "brutzel, brat & knusper" in der Kategorie treat yourself category on "sizzling & frizzling". Find what you are looking for and pamper yourself and your loved ones!
Tart rhubarb, sweet strawberries, and a hint of lime meet golden-brown, crispy crumbles: This crumble boasts contrasts and a summery aroma. Paired with vanilla ice cream, it's a simple yet sophisticated dessert.
Wash the strawberries, cut them into smaller pieces and place them in your casserole or baking dish (size: 8,5 x 5,5 inches)
Then trim the ends of the rhubarb and remove the outer layer. Cut it into smaller pieces and add them to the strawberry pieces.
Add the remaining filling ingredients and mix well. Then cover and let it sit for at least 45 minutes—on the countertop or, for longer, in the refrigerator.
Next, combine all the streusel ingredients, except the ground almonds, in a bowl and knead them well resulting in cookie dough. Then add the ground almonds and knead them into the dough. Wrap the dough in plastic wrap and store it in the refrigerator until ready to bake.
If you're ready to bake the crumble, preheat your oven to 180 °C (350 °F) (top / bottom heat). Remove the baking dish with the filling and the streusel dough from the refrigerator. Spread the streusels all over the fruit mixture and bake your strawberry rhubarb crumble in the oven for about 25 minutes.
Serve the strawberry rhubarb crumble warm with 1-2 scoops of vanilla ice cream.
servings 2
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
